Italian-Style Macaroni and Cheese

• large saucepan or Dutch oven (to cook pasta)
• small bowl
• wooden spoon
• large bowl
• small saucepan with lid
• whisk
• baking dish

• 2 c bread crumbs
• 1 c Parmesan cheese, grated
• salt
• pepper
• 6 oz cold Taleggio or fontina cheese with rind, diced
• 1 T butter
• 1 T flour
• 1 c cream
• 1 pound macaroni or other small pasta shape

Bring water to a boil and cook the pasta for about 5 minutes, until not quite al dente. (If you are using fresh pasta, you can skip this step – the pasta will cook in the oven.)

Meanwhile, combine bread crumbs, ¼ c Parmesan, salt, and pepper in small bowl, and set aside. Combine Taleggio and remaining ¾ c Parmesan in large bowl.

In small saucepan, melt butter over medium heat until it stops foaming, then whisk in flour for one minute. Begin adding cream slowly, whisking constantly, until smooth. Bring to boil, the remove from heat. Add salt and pepper, cover, and set aside.

Drain pasta, reserving ½ c of cooking water. Add reserved water, pasta, and cream sauce to the large bowl, and stir until the cheeses melt.

Pour pasta into baking dish, sprinkle with crumb mixture, and bake about 10 minutes, until golden. Serve hot.

Adapted from Jack Bishop’s A Year in a Vegetarian Kitchen: Easy seasonal dishes for family and friends.

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Also see my recipe for American-style macaroni and cheese.